Contest-Winning Strawberry Chicken Salad Recipe
Contest-Winning Strawberry Chicken Salad Recipe photo by Taste of Home

Contest-Winning Strawberry Chicken Salad Recipe

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This salad is similar to one I loved at a local restaurant. When we moved away, I created my own version. It goes together in minutes and is perfect for picnics. But it makes a wonderful main dish salad anytime. --Michelle Hallock, Warwick, Rhode Island
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings


  • 1 package (5 ounces) spring mix salad greens
  • 1 small red onion, thinly sliced and separated into rings
  • 1/2 cup cubed fresh pineapple
  • 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
  • 2 medium tomatoes, seeded and chopped
  • 1 medium cucumber, chopped
  • 1 pint fresh strawberries, sliced
  • 3/4 cup crumbled blue cheese
  • 3/4 cup raspberry vinaigrette

Nutritional Facts

1-1/2 cups (prepared with fat-free vinaigrette) equals 130 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 538 mg sodium, 13 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable 1/2 starch


  1. Place salad greens in a large shallow bowl. In rows, arrange the onion, pineapple, chicken, tomatoes, cucumber and strawberries. Sprinkle with blue cheese. Drizzle with vinaigrette. Yield: 10 servings.
Originally published as Strawberry Chicken Salad in Simple & Delicious July/August 2006, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 30, 2014

"This salad is very pretty for presentation purposes; however, plain tasting. When I served it I realized half way through the meal I forgot the cheese. At that point I was forcing myself to eat it. Realized the cheese (I dislike blue cheese so I eat goat cheese with salads) and once I added the goat cheese it made for a better meal. I agree with another reviewer - a buttermilk dressing would have been nice. Or a homemade vinagarette. Additionally, why pre cut ready to eat chicken strips when fresh grilled chicken is so much better!? These seem like strange corners to cut on a somewhat expensive and gourmet-ish type of salad."

Reviewed Nov. 10, 2012

"I made individual main dish salads on dinner plates. The only other change I made was to substitute feta for the Bleu cheese. The combination of sweet fruit and salty feta was delicious. I will definitely be making this again."

Reviewed Jul. 21, 2011

"This is a very pretty, appetizing-looking salad with a variety of flavors. I used Butterball precooked chicken strips to save time. The plain or honey-roasted ones work best, I think. Also, I used a homemade buttermilk dressing instead of the vinaigrette."

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